Looking for a simple treat with minimal preparation? Look no further than the classic coconut macaroon. A macaroon is just that, a cookie/confection hybrid made up of sugar, egg whites, and coconut as the main ingredients. They're like a Mounds bar, but have the potential to be so much more depending on what you put into it. Obviously, you can also dip them in chocolate.
I chose to be simple this time and just add half lemon extract and half vanilla extract. The recipe I used called for chopped dried cranberries, though I opted to not use them. Unsweetened coconut really is the way to go for these things to minimize the sweetness, though if you reduce the sugar they'll probably work (though possibly ooze a bit while baking). If strands of coconut bother you, simply pulse briefly in a food processor to break the shreds up.
The fun part of making macaroons is forming them into mini pyramids. Dipping your fingers in water keeps the mixture from sticking and makes forming the mounds easy. They look small when you form the mounts, though they puff up nicely once baked so don't be alarmed by the miniature size.
Bake until the edges are golden and the outsides are dry. The insides should still be chewy, which is the draw of the macaroon. I want to make these again soon! Kroger's here in town started carrying unsweetened coconut for the same price as the regular kind, so I can see this becoming my new go to treat. I want to try some different flavors out!
Recipe after jump
Recipe from FoodNetwork.com
2/3 cup sugar
2 large egg whites, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut
- Preheat oven to 350°. Line a baking sheet with parchment.
- Whisk the sugar, egg whites, vanilla and lemon extract, and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
- Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Store macaroons in a tightly sealed container for up to a week.